Journals
Crema Isn't the Best Part of Your Espresso
Crema may be espresso's signature visual feature, but it isn't always the best-tasting part of the cup. Made from tiny CO₂ bubbles, coffee oils, and dissolved compounds, crema often emphasizes bitterness while masking sweetness and clarity. While stirring helps create a more balanced espresso, removing the crema altogether can reveal a cleaner, sweeter, and more transparent expression of the coffee—allowing its origin and roast characteristics to shine through.
Axel · 4 Agustus 2026